FRITTATA RANCHERA WITH BLACK BEANS

Carol made this for us last week.  It was delicious, and very easy to make!

FRITTATA RANCHERA WITH BLACK BEANS  (from Power Foods cookbook)

6 large whole eggs plus 2 large egg whites

1/4 cup finely chopped fresh flat leaf parsley

Coarse salt and freshly ground pepper

1 tablespoon extra virgin olive oil

1 onion finely chopped

1 1/2 cups grape or cherry tomatoes, halved

2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)

1/4 cup crumbled fresh goat cheese

1 can black beans, drained and rinsed

Heat broiler, with rack 4 inches from the heat source.  In a large bow,l whisk together whole eggs, egg whites, and parsley; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat oil in a medium ovenproof skillet over medium.  Add onion, tomatoes and jalapenos; cook, stirring occasionally, until onion has softened, about 6 minutes.  Add egg mixture.  Sprinkle evenly with cheese.  Cover, reduce heat to low, and cook until eggs are almost set, 5 to 7 minutes. Meanwhile, heat beans in a small saucepan over medium-low until warmed through. (add water if they are a little dry) Season with pepper.

Uncover skillet, and place frittata under broiler.  Cook until is set just beginning to brown, 3 to 4 minutes.

Run a flexible spatula around edge of frittata to loosen from pan, then slide onto a plate.  Cut frittata into wedges and serve with black beans.

Enjoy!

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